Well, time flies when you are having fun? Actually time flies, whether you want it to or not. Friday was a lovely day, although cold enough for soup. Friday and Saturday are also days, that I try to cook something respectable (read beyond my simple array of lightly spiced stir fries). Well, usually for Anshul, soup qualifies as simple food. This soup while simple,
is also quite elegant. The subtle mix of spices brings out the richness of the base. If you have some good crusty bread around, you have a good meal in a pot. (ok pot and blender).
Potato Soup with Spinach and Ginger
Prep/Cook Time: 40 minutes
Serves 3-4 people
Ingredients
3-4 tablespoons oil
2 leeks (whites and tender green parts)
1 teaspoon powdered cumin
1 inch piece of peeled, sliced ginger
3-4 medium, peeled and cubed russet potatoes
1 teaspoon salt
1 teaspoon black peppercorns
6 cups water
1 teaspoon red chili powder
2 cups of finely chopped spinach
1 cup of half and half
Cilantro and black pepper to garnish
Method of Preparation
1. Heat the oil and cook the leeks on very low heat for about 15 minutes, till the leeks are soft and lightly browned. Stir the leeks frequently, since they can burn easily.
2. Add the powder cumin, ginger, potatoes, salt, black pepper, red chili powder and water and cover and simmer the potatoes till soft and tender.
3. Stir in the spinach and cook for 1-2 minutes.
4. Cool slightly and puree the mixture in a blender with the half and half.
5. Return the soup to the fire and cook till heated through.
6. Serve in bowls, garnished with cilantro and black pepper.
